> SPICY CHICKEN NECKS

Chicken necks are inexpensive and these are ideal for munching while watching sport.

SERVES 4-6 Preparation: 20 min Standing: 30 min Cooking: 30-35 min

CHICKEN NECKS 10-12 chicken necks 250 ml (1 c) chicken

stock 30 ml (2 T) soy sauce 30 ml (2 T) brown

sugar 1 chilli, chopped 2 garlic cloves,

crushed 5 cm fresh ginger,

sliced 250 ml (1 c) water COATING 250 ml (1 c) cake flour 15 ml (1 T) salt 5 ml (1 t) white pepper 5 ml (1 t) garlic

powder 5 ml (1 t) cayenne

pepper 5 ml (1 t) dried mixed

herbs 10 ml (2 t) chilli flakes 2 eggs 60 ml (¼ c) milk 500 ml (2 c) cornflakes breakfast cereal, crushed TO COOK

oil for deep-frying DIPPING SAUCE 125 ml (½ c) plain

full-cream yoghurt 60 ml (¼ c)

mayonnaise 1 garlic clove, crushed 30 ml (2 T) chutney 1 Chicken necks Put all the ingredients in a saucepan and bring to the boil. Cook for 20 minutes. Scoop the chicken necks out and set aside to cool. 2 Lightly dry the chicken necks with paper towels. 3 Coating Mix the flour, salt, white pepper, garlic pow- der, cayenne pepper, herbs and chilli flakes and coat each neck in the mixture. 4 Whisk the eggs and milk together and dip the necks in the mixture one by one. 5 Coat each neck in the cereal crumbs and put on a plate. Refrigerate for at least 30 minutes. 6 To cook Heat the oil in a deep pan. Deep-fry the necks until golden brown and crispy. Drain on paper towels. 7 Dipping sauce Mix the ingredients well. Serve with the spicy chicken necks.